Oswald Rivera

Author, Warrior, and Teacher

Category: sauces (page 2 of 5)

STEAMED SALMON FILLETS

August 15, 2023 / / 0 Comments

To my palate, Salmon fillets are a delicate dish to prepare, especially if you’re cooking them in a sauce. A powerful sauce can overwhelm the salmon; but if you steam the salmon as we do in this recipe, it’s flavor and texture come through. In this case we serve it with herbs in a vinaigrette. This is a basic sauce that contains no butter or cream. It’s unique taste comes from a mix of parsley, scallions, chives, tarragon, garlic, olive oil, vinegar, mustard, salt and pepper.

For this dish, you need a steamer. If you don’t have a steamer, you can improvise by setting a can in large pot or saucepan, filling it halfway with water, placing the seasoned fillets on a plate, placing the plate atop the can, bringing the water to a boil, cover the pot or saucepan and thereby steam the fish. If you have a bamboo steamer, you can use that as well.

This is a wonderful summer dish that can be served hot or cold. This time around we served the dish with boiled potatoes enhanced with butter and dill. Or you can serve the fillets with your favorite side dish, be it a vegetable or a grain such as rice or couscous. As I’ve mentioned many times before, you’re only limited by your imagination.

Also, be aware that any leftover herb vinaigrette sauce goes good with chicken, veal, pork or beef. It’s an all purpose sauce that will enhance any entrée. Or you can serve it for breakfast over eggs and toast. Once you taste the sucker, I’m sure it’ll become part of your culinary routine.

STEAMED SALMON FILLETS

Ingredients:

½ cup chopped fresh chopped parsley
½ cup coarsely chopped scallions, including green part
4 tablespoons coarsely chopped chives
1 tablespoon chopped fresh tarragon
1 clove garlic, peeled and minced
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Salt and ground black pepper to taste
1 hard-boiled egg, sliced in quarters
4 boneless salmon fillets (about 6 ounces each) rinsed and patted with paper towels
16 large basil leaves

Instructions:

  1. Combine the parsley with the scallions, chives, tarragon, garlic, olive oil, vinegar, mustard, salt and pepper in the bowl of a food processor or blender. Process until mixture is chopped fine. Be aware that over blending will emulsify the texture.
  2. Add the egg and blend briefly until the egg is coarsely blended.
  3. Pour water into the bottom of a steamer. Place fillets on a serving plate that can fit the steamer rack. Season the fillets with salt and pepper. Place the plate on the steamer rack. Place 4 basil leaves over each fillet and cover. Bring the water to a boil and steam fillets for 4-5 minutes. Do not overcook. The fish can be served hot or cold.
  4. Transfer the serving plate to the table. Spoon the vinaigrette sauce over the fillets and serve.
    Yield: 4 servings.

KOFTA CURRY

August 8, 2023 / / 0 Comments

I call this dish ‘Italian Meatballs,’ although the recipe is known as Kofta Curry. Think of meatballs in a tomato-curry sauce and served over rice. In this case, Turmeric Rice. The dish does have a genuine Indian flavor with the spices utilized; yet it’s an easy enough dish to prepare. For the record, this recipe comes from a cookbook I’ve had for years, The Color Book of Indian Cooking, edited by Eileen Turner (Octopus Books Limited). The Turmeric Rice dish recipe is my own. Enjoy.

KOFTA CURRY

1 lb. (2 cups) minced (ground) beef or lamb                                                           Sauce:
1 onion, finely chopped                                                                                                     1 onion, chopped
2 teaspoons curry powder                                                                                              3 tomatoes, skinned and chopped
1 teaspoon salt                                                                                                                       2 tablespoons (3T) curry powder
Pinch of pepper                                                                                                                     1 tablespoon flour
1 egg, beaten                                                                                                                           ¼ pint (2/3 cup) beef stock
Salt and pepper
Chopped fresh mint to garnish

Mixed together the minced meat, onion, curry powder, salt and pepper and bind the mixture with beaten egg. Divide the mixture into 16 portions, shaping each one into a ball with floured hands. Heat sufficient oil to cover the base of a large frying pan (skillet) and fry the meat balls, turning occasionally, until they are brown all over. Remove from the pan with a slotted spoon and keep hot.

In the same pan, fry the onion and tomatoes for 3 minutes. Add the curry powder and flour and cook gently for 2 minutes.  Blend in the stock and seasoning. Bring the liquid to the boil and add the meat balls. Simmer gently for 30 minutes, turning occasionally.

Sprinkle with chopped mint to garish. Serve with rice and a selection of side dishes, including parathas.
Serves 4

TURMERIC RICE

2 cups long-grain rice (can substitute jasmine rice)
Salt to taste
Water to cover rice by about 1-inch
1 bay leaf
1 teaspoon ground turmeric

 

Wash the rice in cold running water until the water is clear of starch. Drain thoroughly.

Place rice in a pot or pan with water to cover. Add salt and turmeric and bring to boil. Cover, lower heat to a simmer, and cook until water has been absorbed, about 30 minutes. If the rice is not as tender as you want, you can add more water. The grains should be separate and fluffy
Serves 4 to 6.

CHICKEN WITH TURMERIC

July 20, 2023 / / 0 Comments

This is one of my creations that I made up up at the spur of the moment. I had a whole chicken on hand, and what to do with it? Well, why not cook it in a sauce that I haven’t done before? Turmeric came to mind. Turmeric, as a spice, and medicine, has been used for thousands of years. As a medicine, it’s  been used for pain management and to aid in digestive issues. It is a major ingredient in curry powder. It’s mildly fragrant and has a slight ginger-like taste. I’ve used it many times to enhance and add color to a variety of dishes So, I paired it on its own with chicken. This result was marvelous: chicken cooked in said  sauce and, as we did it, served over quinoa. You can also serve it with rice or  couscous,  even over pasta. With a light red wine such as Valpolicella, Barbera or Beaujolais (slightly   chilled), it hits the spot.

CHICKEN WITH TURMERIC

Ingredients:

1 fryer chicken, 2½ to 3 pounds, cut into serving pices
½ cup olive oil
2 tablespoons red wine vinegar
Salt and ground black pepper to taste
1 tablespoon fresh chopped oregano leaves or 1 teaspoon dried
2 cloves garlic, peeled and minced
4 tablespoons butter
4 tablespoons flour
2 cups chicken broth
2 tablespoons tomato paste
1 tablespoon turmeric

Instructions:

  1. Rinse chickens pieces under cold running water and pat dry with paper towels.
  2. Mix olive oil, vinegar, salt, pepper, oregano and garlic. Pour over the chicken and rub seasoning thoroughly into chicken parts. Set aside.
  3.  Meanwhile, melt butter in a large pot or saucepan over low heat.
  4.  Add flour and whisk for 5 minutes.
  5.  Add chicken broth, and whisk over medium heat, until the mixture starts to thicken and bubble, about 5-7 minutes.
  6.  Add chicken, tomato paste and turmeric. Stir to combine. Cover and cook until chicken is tender, about 15-20 minutes. Serve immediately.
    Yield: -6-4 servings

GLAZED CHICKEN

June 12, 2023 / / 0 Comments

 

Glazed dishes, especially meats, have become a prominent part of my repertoire.  I discovered this specialty in my young manhood, and I’m still enthralled by it, especially when it comes to chicken. Glazing adds  variety to this particular meat; and the possibilities are endless. Also, it’s so easy to prepare, whether it’s in an oven, broiler or the outdoor grill. Prefect for barbecue.

The following are four glazed chicken recipes. To begin, the chicken is season in the Nuyorican manner: just marinate for 10 minutes  in a mix of olive oil, red wine vinegar, oregano, salt and pepper; then place in the oven. You can skip this  step, if desired, but I find the seasoning gives the meat an extra zip. While the chicken is baking, you can prepare the glaze. Finish  by basting the chicken with the glaze during the last few minutes of cooking.

BASIC OVEN METHOD

  1. Cut up a 3 pound broiler-fryer chicken into serving pieces,  wash under cold running water and pat dry with paper towels.
  2.  Place in a bowel and drizzle with 3 tablespoons olive oil and 1 tablespoon red wine vinegar.
  3.  Season with 1 tablespoon dried oregano, and salt and black pepper to taste. Let stand 10 minutes for seasonings to coalesced with chicken pieces.
  4.  Place skin side down in a baking pan or dish. Cover with aluminum foil and bake in a 375 degree oven for 30 minutes. While chicken is baking, mix ingredients for glaze of your choice  in a small bowl (recipes below).
  5. Turn chicken pieces and brush with glaze. Continue baking, uncovered 30 to 40 minutes or until chicken is done. Brush with additional glaze every 5 minutes during last ½ hour of cooking.

Apricot Glaze:
½ cup apricot preserves
1 tablespoon soy sauce
1 tablespoon lemon juice
½ teaspoon salt

Lemon-Honey Glaze:
1/3 cup honey
2 tablespoons lemon  juice
1 tablespoon soy sauce
1 tablespoon turmeric

Barbecue Glaze:
½ cup bottle barbecue sauce
1 tablespoon honey

Pineapple Glaze:
1/3 cup crushed pineapple, drained
½ cup brown sugar
2 tablespoons lemon juice
1 tablespoon prepared mustard
¼ teaspoon salt

Korean-Style Glaze:
1 egg yolk
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon garlic powder

Added Note: If barbecuing, bake chicken 30 minutes in a conventional oven, 12 minutes in a microwave oven or 25 minutes in a convection oven. Then transfer to a preheated barbecue grill and brush with glaze. Turn chicken and brush with glaze frequently 15-20 minutes or until chicken is done.

 

 

 

 

 

HUEVOS AL HORNO (Baked Eggs)

March 20, 2023 / / 0 Comments

In our culture, eggs are an every time meal, not just for breakfast or brunch. Back on the block we had them for dinner or whenever times were lean. With that in mind, the recipe given below was especially popular. It’s Huevos al Horno, or baked eggs. The eggs weren’t simply baked, they were served with a white sauce to give it a certain panache. I’ve modified the sauce by adding turmeric to it for color and enhanced flavor. Traditionally, baked eggs was served over rice or with tostones (friend green plantains) or crusty bread. Yes, it’ s thrifty meal but, done right, it becomes a banquet.

I would suggest, for this recipe, while the eggs are being boiled, prepare the white sauce and place it on low heat in the back burner while cooking the eggs. That way the sauce will be ready when the eggs are baked. Or you can prepare the sauce earlier in the day and have it ready. Whatever works for you best.

HUEVOS AL HORNO
(Baked Eggs)

Ingredients:

8 hard boiled eggs
3 tablespoons heavy cream
3 tablespoons butter
½ cup finely chopped onion
1 clove garlic, peeled and finely minced
½ chopped bell pepper (green, red or yellow)
Salt and ground black pepper to taste
2 cups basic white sauce (see below)
¼ cup grated Parmesan or cheddar cheese

Instructions:

  1. Preheat oven to 350 degrees F.
  2.  Slice hard boiled eggs in half lengthwise and reserve yolks. Set the hollow whites aside.
  3.  In a small bowl, mix eggs and cream. Set aside.
  4. Heat butter in a large skillet or frying pan. Add onion, garlic and pepper. Stir-fry until tender (2-3 minutes).
  5. Add eggs, salt and pepper and sauté briefly.
  6.  Stuff the hollow egg whites with the egg mixture. Arrange eggs in a baking dish.
  7.  Spoon white sauce over eggs and sprinkle with cheese.
  8.  Bake for 20 minutes, and serve.
    Yield: 4 to 6 servings.

BASIC WHITE SAUCE

Ingredients:

3 tablespoons butter
3 tablespoons flour
1/8 teaspoon salt
¼ teaspoon ground white pepper
1½ cups milk
½ teaspoon ground turmeric

Instructions:

  1. Melt butter in a saucepan over low heat. Blend in salt and pepper.
  2.  Gradually add milk, stirring over medium heat until sauce thickens and comes to a boil.
  3.  Stir in turmeric and simmer for 2 minutes, stirring constantly.
    Yield: About 2 cups

 

SHALLOT BUTTER SAUCE

March 1, 2023 / / 0 Comments

Here’s a treat: a sauce that can accommodate both meat and fish. We have it in Shallot Butter Sauce. Also, it’s so simple and so refined, it will transform a lowly pork chop or lamb chop, not to mention a fist steak, into a glorious dish. All you need is three basic ingredients: shallots, butter and a bit of white wine. That’s it. You can serve the dish with whatever accompaniment you like, be it rice, pasta or potatoes. We, in the Rivera clan, like it with a good hearty loaf of bread to sop  up the sauce as you enjoy the lamb  or pork chops (or fish).

The other thing that needs discussion is the time factor in terms of the item used with this sauce, I like to cook pork chops at an oven temperature of 375 degrees F.  It take about  25 minutes to cook depending on thickness. Some cooks prefer a 400 degree oven because it cooks faster. But I find that at the lower temperature, pork chops remain  tender and juicy rather than drying out. The same for Lamb chops. They take about 35-40 minutes to cook at 375º and 8-10 minutes at 400º.  Note that the longer baking time will give you a well done product. In my family we like chops well done. If you want medium or rare, then the baking time will be less. For fish steaks, it’s another story. It’ll be 25-30 minutes at 375º and 15-20 minutes at 400º.  How long to cook or how tender you want the product will be up to you.

SHALLOT BUTER SAUCE

Ingredients:

3 shallots, peeled and finely chopped
½ stick butter (or more to taste)
3 tablespoons white wine, dry or sweet (your preference)

Instructions:

  1. In a saucepan or skillet, melt butter over medium heat.
  2.  Add shallots and cook, stirring until onion is soft, about 3-4 minutes.
  3.  Add wine and cook 3 minutes more.
  4.  Pour over 4 pork chops, lamb chops or fish steaks and bake in a preheated oven until tender (see above).
    Yield: 4 servings.

FISH FILLETS WITH CHEESE AND BREAD

February 9, 2023 / / 0 Comments

This meal came out of necessity. We had fish fillets on hand, and what do we do with them? I’ve cooked fish in every way possible, but this time I wanted something simple and quick. No fancy stuff. We wanted something tasty and economical. Thus, fillets with cheese and bread. What could be simpler than that? And if you look in your cupboard, I’m sure there’s some breadcrumbs in there. If not, just take any bread and grate it in a blender or food processor. As to the cheese, any cheese will do. We did it with blue cheese. But you can use cheddar,  parmesan, mozzarella, Romano, or even good ole American cheese.  Remember: this is an inexpensive, improvised meal—That will have guests and family clamoring for more.

This dish goes well with French fired and a simple salad or, better still, rice and pasta. Use your imagination, folks. Also, the fish fillets used can be any firm-fleshed fish fillets, be it cod, haddock, perch, whiting, bass, grouper, catfish, snapper, etc. The dish accommodates every taste and fancy.

FISH FILL ETS WITH CHEESE AND BREAD

Ingredients:

4 medium-sized fish fillets
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and black  pepper to taste
½ cup butter
¼ cup flour
¼ cup milk
¾ cup light or heavy cream (your choice)
1½ cups grated cheese
2/3  cup grated cheese

Instructions:

  1. Wash fillets under cold running water and pat dry with paper towels. Rub all over with the oregano, salt and pepper.
  2. In a large skillet or frying pan, melt ¼  cup butter over moderate heat. When the foams subsides, add the fish and fry for 5 minutes on each side. Using a spatula, transfer the fish to a warmed flameproof serving dish (we prefer cast-iron).
  3.  In the original pan, melt the remaining butter over moderate heat. Remove the pan from heat and, using a wooden spoon, stir in the flour to form a smooth paste.  Gradually add the milk and cream, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook the sauce, stirring constantly for 2-3 minutes until it is smooth and fairly thick and hot but not boiling. Remove pan from heat and pour the sauce over the fish.
  4.  Preheat the broiler to high. Sprinkle the cheese and bread crumbs over the fish. Place the fish under the broiler and broil for 3-5 minutes or until the top is golden brown and bubbling. Remove the serving dish from the grill and serve immediately.
    Yield: 4 servings.

FISH FILLETS WITH ONION SAUCE

December 20, 2022 / / 0 Comments

I had some fish fillets om hand and I needed a quicky recipe. So, I created this gem:, pouched fish fillets in an onion sauce. Now, for some explanation: Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other “moist heat” cooking methods, such as simmering and boiling; and ii uses a relatively lower temperature. There are three basic methods for poaching; shallow, submerge, or deep-poaching. Fish fillets are excellent for poaching. In the recipe given I used the shallow water cooking method. I also decided to use a good, easy and quick to prepare sauce to go with the fish. Onion Sauce came to mind, and it worked out pretty good.

The recipe itself  is multifaceted in that it can be served with pasta, a grain ( like rice, couscous, quinoa) or like we did it this time, with kasha (buckwheat groats).  Thanks to my Jewish Brethren, I’ve developed a fondness for kasha.

FISH FILLETS WITH ONION SAUCE

Ingredients:

4 fish fillets of your choice, about 6-8 ounces each
½ cup white wine
8 whole peppercorns
2 cloves garlic, crushed
Salt to taste

Instructions:

  1. Wash fillets under cold running water and pat dry with paper towels.
  2. Place all the ingredients, except the fish, in a large skillet and add at least 2 inches of water. Heat the water on medium high heat until it is steaming. The water should be moving around but not bubbling.
  3.  Slide the fillets into the water. reduce heat to medium low, cover and cook approximately 8-10 minutes to poach. The pouching time will vary depending on the thickness of the fish. Once the fillets are tender to your satisfaction, carefully remove the fish to a serving dish or platter, using a slotted spatula. Serve immediately with Onion Sauce (recipe given below).
    Yield: 4 servings.

ONION SAUCE

Ingredients:

2 onions, peeled and slice thinly in circles
3 tablespoons olive oil
2 tablespoons flour
2 vegetable  bouillon cubes
1 cup water
1 tablespoon fresh chopped parsley

Instructions:

  1. Heat olive oil in a skillet or saucepan over medium-high heat. Add onions and sauté until golden.
  2.  Add flour, bouillon cubes and water. Turn heat to low and blend, stirring constantly until sauce has a smooth, gravy-like consistency.
  3.  Pour sauce over fillets, garnish with parsley and serve

 

 

BUTTER SAUCE (Sauce Bátarde)

December 5, 2022 / / 0 Comments

We are fortunate that there is an open air market nearby where a Mexican family sells home-made prepared tamales. We love the suckers. Recently, we bought a batch but then considered, normally we have the tamales with a spicy salsa or a marinara sauce. We thought, why not have something different this time? What would be a good sauce that would accompany the tamales?  The answer was immediate: how about a nice butter sauce? One of the tastiest butter sauce I know is sauce bátarde from the classic French canon of sauces. It’s mainly a hot, thick simple sauce that is usually served with vegetables and boiled fish. And it was delicious when combined with the tamales.

You’re not limited with this butter sauce. I’ve had it over chicken, venison, even steak. To me, it’s an all-purpose sauce, easy to make and simply delicious.

BUTTER SAUCE
(Sauce Bátarde)

Ingredients:

2 egg yolks
1 tablespoon cold water
16 tablespoons unsalted butter, diced
3 tablespoons flour
2 cups warm water, lightly salted
1 tablespoon fresh lemon juice

Instructions:

  1. Put the egg yolks into a bowl with the cold water. With a fork or a whisk, beat the mixture until it is smooth. Set aside.
  2.  In a heavy  saucepan or skillet over low heat, melt 4 tablespoons of butter. Add flour and stir until the mixture begins to bubble. Take the pan from the heat and add the lightly salted warm water, whisking rapidly. Return the pan to the heat and continue whisking until the mixture boils. Remove the pan, allow the mixture to cool for at least a minute, then add the beaten egg yolks. Return the pan to the heat and continue whisking until the sauce thickens slightly. Do not allow the sauce to boil.
  3.  Again remove the pan from heat, pour in the lemon juice, add the rest of the butter and whisk steadily until it is combined with the sauce. Serve immediately.
    Yield: about 2 cups sauce.

RERFIED BEANS WITH SAUSAGE (Nuyorican Style)

November 9, 2022 / / 0 Comments

I’ve always had a palate for Mexican refried beans. Mainly because it’s not something common to Puerto Rican cuisine. Thus the thought of refried beans has always intrigued me. Which set me to thinking? What if I made my own version  of it? A Nuyorican version? And why not?  So, here is my version of refried beans with sausages. That’s right. I’ve added sausage to it. Basically, spicy Spanish chorizo sausage which is a stable in  our cooking. For the recipe given, you can use any sausage you prefer, even turkey or chicken . I’m not a stickler to any rules here. Use what you like. The idea is to prepare something good and Nutritious.

Another innovation is that we used white beans for the dish. Mexican refried beans usually consist of pinto beans or black beans. I just figured most beans varieties could be refried. So I tried the white beans and they came out great.

In my culture we usually serve beans with rice. My Mexican brethren also serve refried beans with rice. But they also enjoy it with chips or in a burrito. Following that line of thought, this dish is so good that we serve it by itself with crusty bread. And we do not add chili powder like in some recipes. Remember, this is the Nuyorican version (and we don’t use chili powder) but, if you want, go right ahead and put some in while the beans are simmering. Your choice.

Also, you may like wine with dinner; but refried beans is the type of dish that goes great with beer.

Ingredients:

1 3/4 cup white beans
2 cloves garlic, peeled and minced
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons ground cumin
1 cup grated cheese of your choice

Instructions:

  1. Place Beans in a large pot (preferably cast iron) with water to cover with water by 2 inches. Cover and let soak overnight.
  2. Next day, drain beans, put them back in pot with fresh water to cover by 2 inches. Stir in garlic, salt, pepper and cumin. Bring to a boil, turn heat to low, cover and simmer for 1 1/2 hours or until beans are softened.
  3. Use a colander to transfer the liquid from the beans, but reserve the liquid. Heat oil in the same pot (or a large skillet), add the grated cheese. Mix to combine. Add ¼ cup reserved water from the broth and gently smash the beans with a potato masher or fork until you get the right texture. The beans should have the consistency of soft mashed potatoes. Add more bean broth liquid if necessary. Taste and adjust seasoning if needed by adding more salt or pepper.

While beans are cooking, prepare sausage

Ingredients:

 2 chorizo sausages, sliced into 1/2-inch rounds
1 small onion, peeled and thinly sliced
Tablespoon fresh oregano leaves or 1 teaspoon dried

 Instructions:

1.Heat olive oil in a large skillet over medium-high heat. Sauté sausage until starting to brown, about 5 minutes.
2.Add onion and oregano and stir fry for 5 minutes more, turning frequently.
3.Add to fried beans. Stir to mix, and serve immediately.
Yield: 4-6 servings

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